EditorialDear Colleagues,

In this edition...The new look of our Newsletter clearly testifies the philosophy of modernity, professionalism and homoge-neity that unite our concept of hospitality and management. You will take knowledge of the key aspects of activities that Maritim Hotel Mauritius has created for both its internal and external customers. We hope you will enjoy reading in and have a pleasant edifying time.

EditorValessa ChanTraining & Quality Assurance Executive

Special thanks to......The Teams of HODs, Sales & Communication and Human Resources.

Whats new?This issue proposes some nov-elties, namely the Hotel’s en-hanced offers, success stories of the company, Team Mem-bers and global perspectives, promotional internet innova-tions and Employee-focus ar-ticles.

In this issue...

Behaviour of an Exceptional Customer Service Hospitality Employee

Employees Awards and Recognition

People and Events

Issue 2 | 2012 | June

My personal feelings convey a genuine sense of fulfilment over the past couple of months. The prime message to you, valued Team Members, is that of merit for enthusiastically partaking towards our common Vision. Our quest to craft our resort a destination of paradise with Mauritian charm is a daily challenge, requiring each individual’s trust in the organisational strategy and your excep-tional dedication that I am each day, a witness of.

The synergy and vigour radiating from your drive, exceptional spirit of ser-vice and hard work are reflecting on the excellent service level quality and resulting top performance in the market level. I take pride in being the lead-ing ambassador of a workforce resourceful in potential, nurturing in a cul-ture of authentic first class hospitality.

This edition depicts, as loyally as possible, the words that I am taking the chance to express to you, exhibit-ing moments, events and ceremonies that have been significant for our family. Haje Thurau

General Manager

An enhanced culinary offer at Maritim Hotel Mauritius

At the main restaurant ‘Belle vue’Guests of Maritim Hotel Mauritius can now enjoy the new ‘buffet’ formula of the main restaurant ‘Belle vue’ which has been reviewed and further improved by the chefs to continuously satisfy further our guests.

A more varied international buffet, renewed each day, con-sisting of various ‘live’ culinary stations for a better inter-action between the chefs and the guests and customisation of their dishes , allowing a preparation ‘à la minute’.

A new decoration more refined and natural, more local and organic farming products and new Indian for the Indian corner and Cantonese Chefs for the famous Sushi and Dim Sum counter.A new ‘Fish Market’ at the beach restaurant ‘La Marée’Every night for dinner, guests of the ‘à la carte’ restaurant ‘La Marée’ enjoy the ‘Fish Market’, a new authentic culinary experience. A spread out of fishes from the catch of the day carefully concocted by the Chef according to their desires.A new menu at ‘Château Mon Désir’ and a revisited brunch The ‘Château Mon Désir’ known as the fine dining address of Mauritius, renews his card with seasonal produce.

The French Chef of the Maritim Estate, Eric Poutot in col-laboration with the Chef of the ‘Château Mon Désir,’ Rake-sh Manoruth, have carefully selected the best products such as the ‘Indian Ocean Rock Lobster’ and the ‘Kobe’ or ‘Angus’ beefs.

Its Sunday brunch formula has also been revisited. More ‘show kitchen’ as carving in front of the guest, live prepara-tion ‘à la minute’ of desserts and more ‘à la carte’ dishes, all in a relaxed and refined atmosphere of this colonial style mansion house that transports its guests to another time.

1) When you make promises, keep them.Reliability is one of the keys to any good relationship, and good customer service is no exception. Think be-fore you give any promise - because nothing annoys customers more than a broken one.

2) Listen to your customers.Let your customer talk and show him that you are lis-tening by making the appropriate responses, such as suggesting how to solve the problem.

3) Deal with complaints.No one likes hearing complaints. Give the complaint your attention, you may be able to please this one per-son this one time - and position the Hotel to reap the benefits of good customer service.

4) Be helpful - even if there’s no immediate profit in it.Be at the service of both your internal and external guests. A good relationship with your colleagues is as gratifying as providing customer satisfaction.

5) Always be courteous and knowledgeable.Be knowledgeable about your Hotel’s polices, prod-ucts and services, as well as nearby amenities and at-tractions. Be aware of their locations, as well as the policies and procedures regarding said amenities.

6) Go the extra mile.While giving directions, lead the customer to the . Better yet, wait and see if he has questions about it, or further needs. Whatever the extra step may be, if you want to provide good customer service, take it. They may not say so to you, but people notice when people make an extra effort and will tell other people.

Behaviour of an Exceptional Customer Service Hospitality Employee

7) Service with a SmileNo matter the type of day you are having or mood you are in, if you want to give exceptional customer ser-vice, always provide service with a Smile. The Smile will say that you are courteous, friendly, and happy to help. This pleasant demeanor is evident during face-to-face interactions as well over the phone, and is aided by polite phrases such as :”Have a pleasant experience”, and “Thank you for your stay”.

Good customer service is the lifeblood at Maritim. It is all about bringing our Guests back and about sending them away happy. You will be judged by what you do, not what you say. If we truly want to have good customer service, keep these guidelines in mind:

Basking in the Mauritian sun, situated just a few me-ters away from the main entrance, our hotel Spa seems to be sitting peacefully on its own. They named it the ‘Tropical Flower Spa’, doubtless due to the omni-pres-ence of floral display, composed of hibiscus and fran-gipanes amongst others, but also due to the delicate attention and expert gestures of our 14 spa therapists to put you at ease. The team wouldn’t be whole with-out the 2 efficient and discreet cleaning attendants op-erating in this charming place.

I was welcomed by the manager, Reshma Madhub at the doorstep of the Spa, where a sweet vanilla scent already engulfed me. She has keen eyes and was wear-ing a contagious smile. She invited me for a tour. The surrounding was a crossbreed between vegetation, in-genious architecture and Asian touch. The symbiosis nicely fitted in the idyllic waterfall and pond, sauna, Hammam and whirlpool and relaxation area under the waterfall.My purpose for this visit was to find out what were the new ingredients added to the business solution that could explain the visible increase in sales turno-ver over the past 3 months: March sales increased by 9.43%, April by a phenomenal 17.25% and May by 7.05%.As we were pacing along the pavilions of 6 singles cab-ins and 2 double cabins, I asked Reshma what was her strategy that she has adopted to boost up her sales. “The spa in itself has tremendous potential. The prod-ucts had to be promoted in a different and better way. I just had to sell my vision with my team; make them see what I see and believe that it is going to work.” Ba-sically, her strategy boiled down to one thing: human resources. She needed to have the buy-in of her squad.

Her first consideration was to assess, train and cali-brate those who needed to be leveled up to the re-quired standard, both in terms of therapeutics tech-niques and selling skills. It was imperative that the spa emerged in a homogenous way. With a built-in con-fidence and re-tuned know-how, the group felt more geared to propose treatments to the guests.

After which she conscientiously involved the staff with the targets she has fixed for the month. She motivated her team by conducting numerous brainstorming that opened discussion over planning, system engineering, and seeking innovative ideas. The team was thus em-powered with decision making opportunities. Emphasis was laid on commitment to the short and long-termed objectives and this developed a sense of purpose in each individual. Everyone’s contribution has a direct impact on the performance improvement of the Spa. She also constantly stimulated them to go the extra mile when it comes to devising strategies to get more sales.

And the team responded positively: internal, top-down and cross-functional communication improved drastically, revised procedures were willingly adopted, criticisms were accepted in a constructive mind-set, the relationship-ambiance reflected that which the Spa emanated, knowledge and development were used as keys to professional service output and the en-ergy and motivation of each and every one witnessed a visible change. Khalid, spa-therapist, acknowledges, “The culture in our team has changed. We are now more aware of each others’ technical capabilities, and perform on-going development sessions amongst ourselves to reach conformity. It gives good result in our daily work.” The synergy was there to manufac-ture exquisite treatments.

Certainly, recognition and reward were brought up in line with the new situation. Reshma adopted a style of management that merged merit and counseling as one. She strongly believed that her team members needed to be guided properly and praised when they performed well.

When Wellness rhymes with Success...

Live cooking at La Marée

Château Mon Désir

Tropical Flower Spa

Reshma and Team

Text: Moïra Meo

Text: Valessa Chan

Text: Valessa Chan

As I was accompanied by Reshma towards the exit, I couldn’t but help notice the quietude, mixed with a positive vibe that floated around the Spa. My impres-sion of this meeting will remain very fruitful, never imagined how this delightful place could also hold such sophisticated team-work engineering. Likewise, my departure was addressed in the same way as I came in, with a humble smile.

If you are not careful enough, you could very easily miss her. She wears a green apparel and blue-jeans hat to match her environ-ment in which she works in. Camouflaged within a universe of floral and fauna, amongst which one can identify varieties such as the Alamanda (Alamanda Cathartica from Brazil), Palmiste Mul-tipliant (Chrysalidocarpus from Madagascar), Vacoas (Pandanus Utilis from Mauritius), Tamarind (Tamarindus Indica from Sudan), L’aurier (Nerium Oleander from India),that are aligned along the Hotel 1,300 feets pathways Mrs Devika Rani Lochun, barely reaching 5ft high, was cutting the edges of a young coconut tree setting out to a perfect square.

She greeted me with her very special smile, the one that she dedi-cated to her favourite guests, those growing types that she has made, according to her while reminiscing over her long career at Maritim.

I wanted to pay tribute to this lady and find out what elements during the past 2 decades have contributed to her dedication to our Hotel.

For how long have you been working for Maritim?21 years

What keeps you motivated day by day to come to work?I love my job. And the Hotel has provided me with stability of employment throughout my career. Also I strongly believe that we need to work. Sometimes we meet with harder days. But every time I won’t let things get me down and walk my way to work.

How would you rate the working conditions at Maritim?The environment is suitable to work in. We are given the possibil-ity to manage pressure on our own; no need for artificial stress. Also, I am each time blessed with very good superiors; kind and comprehensible. If we come to have issues about work, we could address them to our supervisors who took great care to accommodate our needs to the working requirements. I will tell you something Mamzel, my mother always told me that if you treat people well, God sends you good people in your path-life. (Smile)

If you had to choose a moment during your work-life that will remain memorable at Maritim when will that be?Believe it or not, Mamzel, (she grabbed my arm to emphasise on her confidential tone) I enjoyed everyday God has enabled me to come to work. My work enabled me to construct my life and that of my son. I always tell my son that when he will start to work, he will need to manage his money well and love his job. It is only then that he will be successful in life. To be honest, there was one very strong moment when I was participating in a ‘Tug-of-War’ game that the Hotel had organised for us. It was so much fun!

The lasting impression that Mrs Lochun will have on me depicts her surprising strength and zeal that she exuberates, coupled with her easy-going nature and obvious wisdom, built on strong and humane values. As I made my way back to the Hotel, and left her trimming the stems of a Miss Hong Kong (Jatropha Integrima from Cuba), her closing statement was a token to one of her beliefs in life which is that chances should be provoked:

Shameen Sheik Rossun, is a new blood in the Food & Beverage department. Positioned in the Belle Vue outlet, I have been granted some minutes with her to learn a little more about her and have her views for performing as a trainee waitress for Maritim for the last 3 weeks since she has made her debut...

Would you like to add something else? Yes. I have realised my dream to join in the Maritim family. Now I take the challenge to learn as much and as quickly as possible to grow and be good at what I do. My second dream is to climb the professional ladder and be proud of myself.

So tell me Sharmeen, why did you choose Maritim for a place to work?

Since my school days, I have nurtured the desire to work here. When my school teacher asked us about our career dream, I always an-swered: Maritim Hotel as Waitress! I am very excited to be part of the family now. I just love the environment, my newly appointed duties and feel proud everyday when I come here.

What did you learn and how did you feel on your first day?

I was extra careful to be very attentive to the way my colleagues were doing their work; mise-en-place, customer service, grooming etc. There were so many things to learn at the same time! But everyone was very supportive, which made my growing sense of lost disappear gradually. My supervisors have also been very nice, although I did a lot of mistakes at first. As soon as I got home, I made on a piece of paper the drawing of a table set up to make a recap of everything I have learnt. Everyone is so friendly and smiling all the time. It’s a pleasure to work here.

Frustrated

In view to promote cleanliness and cultivate the sense of mutual respect, the Human Resources department has communicated those values through a customised poster for a sensitisation campaign.

How do you see yourself in 3 years in Maritim?

First of all, I would still love to work in the F&B departement. In 3 years time, I expect to be as professional as my colleagues are and deserve to be nominated and selected as Employee of the Month! Second, I will do all my best to develop my skills and be able to man-age a Restaurant. When I look at my managers, I always admire their good judgements and decisions they take to drive the Restaurant.

Text: Valessa Chan

‘‘ I take the challenge to learn as much and as quickly as possible’’

What are the advices you could give to our new starters?Respect your supervisor and love what you are doing. Perse-vere when you find it becoming harder and take opportunities for growth. Don’t drink, don’t smoke. Pena nanier ladans. Be care-ful of the circle of friends you make and when you get your sal-ary at the end of the month, save some for less brighter days.

In line with our strategic objective, the Maritim Train-ing Centre has embarked on training for its managers, middle managers and supervisors.

Training programmes such as “Lego serious play real time strategy” for enterprise and team.

To foster a culture of training and learning within our ho-tel, “Train the Trainer” workshops were held.

Communication, being the core of any business, has not been left aside.Corporate language training has also been organised for front liners, front office and F&B staff. Languages that are being taught for the next 3 months are German, English , French

From Brain Work to Behavioural Change

Around 1000 visitors and students from secondary schools having Travel and Tourism as field of study vis-ited the MITD Ecole Hôtelière Sir Gaëtan Duval annual job fair which was held on Friday 18 May and Saturday 19 May 2012 in the MITD Gymnasium, Ebène, Réduit. An official opening ceremony was done by the Director. Eighteen major groups of hotels, tour operators and spas were present namely; Four Seasons Resort Mau-ritius, Lux Island Resort, Sugar Beach, Hilton Mauri-tius Resort & Spa, Attitude Resorts Management Co. Ltd, Solis Indian Ocean, Sands Resort & Spa, Tama-rin Hotel, Intercontinental Mauritius Resort, Maritim Hotel Mauritius, Starwood Mauritius, Le Labourdon-nais Waterfront Hotel, Enl Retail Ltd (Voila Bagatelle & Ocean Basket), Summertimes, H.V.M.S Club Med, Henessy Park Hotel, Aanari Hotel & Spa.

The HR Team is tapping the Employment Market

The stakeholders had the opportunity to showcase their various exhibits to the public, to communicate their employment requirements, opportunities and career development plans to potential employees. For this occasion, Maritim promoted the skills of carving; our Decoration was deployed to prick the interest of the job seekers. Furthermore, on the spot interviews were conducted with students and the general public after which the HR Team captured details of approxi-mately 200 applicants.

The kitchen of Chateau Mon Désir witnessed the crea-tion of an exquisitely tasteful dish, orchestrated by Irish-born Chef Nick Munier, under the critical eye of our Executive Chef Eric Poutot.

The two immensely experienced Chefs enjoyed wine tast-ing and an early dinner in the sumptuous décor of the Cha-teau, sharing various pleasurable epicurean know-how and spicy experiences, one during the Masterchef show and the other across the globe before landing in Mauritius.

Nick Munier is best known as the maitre d’ of ITV’s prime-time reality show Hell’s Kitchen. He is also co-owner of Pichet restaurant in Dublin’s Trinity Lane. In September 2011, Nick began in his role as presenter of Masterchef Ire-land, alongside Dylan McGrath.

Professional lifeNick began his career as a commis waiter in Le Gavroche amongst other famous Roux establishments. In 1991, Nick left his native London for Ireland to join the K Club in Kil-dare, a Michelin star restaurant and home to the Ryder Cup in 2006. From there, he began his 10 years working with Marco Pierre White, one of Britain’s best known chefs and a recipient of 3 Michelin stars.

In 2002, Nick moved to Dublin to join U2’s Clarence Hotel, and Ireland’s only 2 Michelin Star restaurant, Restaurant Patrick Guilbaud. Shortly afterwards he moved into the world of consultancy, joining Conor Kenny & Associates. He has also worked as Restaurant Manager in Peacock Al-ley.

Currently Nick is working in his own restaurant, Pichet along with his long time friend, chef Stephen Gibson.

When two European Chefs meet on the Mauritian shores...

The objective was to offer graduating students, sec-ondary students and the general public the oppor-tunity to meet prospective employers in the tourism, hospitality, leisure, hairdressing, beauty therapy and massage sectors on the same platform.

Managers and middle managers

‘Train the Trainer’ Award Ceremony Lego real time serious play

English & French language courses

Recruitment and Selection

Maritim Chef Eric Poutot & Nick Munier

Text: Aswin Cahoolessur

Text: Valessa Chan

Text: Valessa Chan

Service Anniversaries 5 YearsLI WAN CHEUN KENNY CHEF DE PARTIELOKHUN ASHISH COMMIS DE CUISINELUTCHMANEN KESSAVEN COMMIS DE CUISINEPUTTYAH VEEPIN CHEF DE PARTIE PASTRYJEETUN BHAGWANTEE STEWARDBEERBUL PARBHAWUTTEE STEWARDJEETUN ANSUYA ROOM MAID

10 YearsCHEMMAH LUC LINDSAY ASSISTANT DECORATOR LUCIE FRANCO DEMI CHEF DE PARTIEBARONET MIKE STELIO COMMIS DE CUISINEBEECHOOK ANAND LINEN HELPERHOOLASH SHALYNEE FLOOR SUPERVISORROOKMIN KAVIRAJ GARDENER GOLF

15 Years

GOOLJAR MANRAJ WAITERUJOODHA OOTAMCHAND DEMI CHEF DE PARTIEUJOODHA PARMATMA STEWARDROSICOURT JACQUELINE ROOM MAIDBOODHUN SABITA CLEANERRAMLUCKHUN NEEIKESHWAR ELECTR ICIANMUNGUR MANOJ ASSISTANT FO MANAGERAUGUSTIN DARIO HORSESTABLE & FARM SUPERVISORPHILIP FRANCOIS.E.LEWIS HORSE RIDING SUPERVISOR

DINRARY SUTTYADEO COST CONTROLLERVEERAPIN CHRISTIAN PATRICK ASSISTANT DECORATOR RUCKTOOA AJAY CHEF TOURNANTGURBOO RAMWOWTEE CLEANERGUNGOOA SASILA ROOM MAIDPOINEN MARYSE ROOM MAIDCHUTTURSING RAJCOOMARSING GARDENERKHOOSY ATMARAM GARDENERLOCHUN DEVIKARANI GARDENERMOTEELALL SEWCHAND GARDENERRAMLOCHUN VISHWADEO GARDENERRAMNEEHORAH NAGAH GARDENERUNUTH DHANESHWAR GARDENERSOOKAN DHARAMVIR GARDENERGOOLAUP NUNDESHSING TRADESMANJULIETTE STENIO PAINTERMCVEAY JOSEPH JIMMY TRADESMANMOMINE BREECH TRADESMANNEMORIN JEAN FRANCOIS TRADESMANRAMA ANOORAJ T.PLANT-S.POOL OPERATORREGNAUD MARIO JEAN C.S TRADESMANSOOBHUG PARASNATHDASS MASSON/TILERTAMANIA DOOBDEV HANDYMANTAUKOOR CHAYTUN MAINTENANCE COORDINATORLUCHMAN HARRYDUTH DRIVER/MESSENGER

20 Years

QUARTER DECK BAR JOYRAM ASHWINA DEVI WAITRESSQUARTER DECK BAR RAMBAJUN GURUDEV BARMANBEACH RAMDIN AKSHAY WAITERKITCHEN CHITBAHAL ARSHAD NAS TRAINEEKITCHEN NUNHUCK BHYE AFSAR CHEF DE CUISINEKITCHEN ATCHIARAZE SONAM NAS TRAINEEKITCHEN RAMLOCHUN SOORIAH COMMIS DE CUISINESTEWARDING SEENARAIN NEELESH STEWARDHOUSE KEEPING LUTCHUMON MAHENDRANATH HEAD HOUSEKEEPERHOUSE KEEPING DHOOKEEYA DHARMANAND.V HOUSEKEEPING SUPERVISORHOUSE KEEPING JULEEMUN KAVIRAJ RAVI HOUSEKEEPING SUPERVISOR HOUSE KEEPING LUCHUN JAYRAJ HOUSEKEEPING ATTENDANTLANDSCAPING NEEDHOO RAKESH GARDENERLANDSCAPING PATIENT RENOOKA GARDENERLANDSCAPING RAJKOOMAR DHEERAJ GARDENERMAINTENANCE NUIR SUNNY HANDYMANFRONT OFFICE AUMEERUN JUSVEER FRONT OFFICE ASSISTANTFRONT OFFICE CHENGAPPA NAIDU SOVEETA FRONT OFFICE ASSISTANTFRONT OFFICE GOPAL SHUNMUKH.K FRONT OFFICE ASSISTANTFRONT OFFICE LINSI ARGENDRA NAS TRAINEEFRONT OFFICE GOVINDA PRISCILLA ASSISTANT FRONT OFFICE MANAGERFRONT OFFICE MERITE MARIE SCHELLA SENIOR FRONT OFFICE ASSISTANTFRONT OFFICE MOHUN BHAVNA SENIOR FRONT OFFICE ASSISTANTGUEST COMMUNICATION BERNARD AURELIE.L.K GUEST COMMUNICATION MANAGERGUEST COMMUNICATION HURREECHURN KAVISH FRONT OFFICE ASSISTANTSPORTS & ENTERTAINMENT EMERIT JAYA HOSTESS MINI CLUB

One Year Service Completion Award

Akshay Ramdin - Beach Jeshan Mauracheea - Restaurant Raj Jugoo - HousekeepingAneksha Emerit - Sports & Entertainment Juliane Hellman - Front Office Rajvanshsing Gangaram - BarAnesha Emerit - Sports & Entertainment Kavish Hureechurn - Front Office Ramawat Appa - HousekeepingAnoushka Bulluck - Restaurant Kavita Kaneeya - Guest Communication Rekha Rengasamy - RestaurantAnsouya Hoolash - Restaurant Kiran Govind - Restaurant Rekha Sookun - HousekeepingAnsuya Jeetun - Housekeeping Kunal Luchmun - Bar Roopesh Doomun - RestaurantAsha Gopaul - HR Lekranee Echamoye - Restaurant Sachin Mungur - Guest CommunicationAswina Joyram - Bar Linsi Argendra - Front Office Sad Sahebjan - RestaurantAurelie Bernard - Guest Communication Madhavi Nuckchadee - Banqueting Sanjay Caullychurn - Front OfficeAvinash Hoolash - Front Office Manoj Mungur - Front Office Sasila Gungooa - HousekeepingBhamini Nutcheddy - Bar Mariella Mohanund - Housekeeping Silla Puran - HousekeepingBrinda Dahari - Bar Maryse Poinen - Housekeeping Sovidah Chengappa Naidu - Front OfficeDamien Labonte - Housekeeping Mike Govindah - Rooms Division Surekha Dhurumsing - RestaurantDavina Jhoomuck - Restaurant Mooneshwaree Sungkur - Beach Surendra Bheekharry - BarDharmajaye Awmee - Bar Mukesh Ramlall - Front Office Vasant Kumar Ramnauth - RestaurantDineshwarduth Bhuckory - Bar Narvada Ramlochun - Housekeeping Vasoodeven Chinapiel - BeachGurudev Rambojun - Bar Navinkumar Jaulim - Restaurant Vavi Munsaram - KitchenHemant Kumar Poliah - Bar Neeraj Etwarah - Restaurant Ved Boojahwon - BanquetingHurrydeo Seewoopaul - Sports & Entertainment Nitish Gopal - Front Office Veeren Mooken - RestaurantIvanee Ramasamy - Front Office Omprakash Murichpersad - Bar Visesswar Munbodowah - BeachJaynarain Ramkaransing - Beach Pratima Ramburrun - Housekeeping Yogeshwaree Pursun - RestaurantJean francois Elladoo - Sports & Entertainment Priscilla Govindah - Front Office Jean Noel Minerve - Bar Rahijit Ramkurrun - Restaurant

Guest Honour Award

Info: HR Department & Executive Secretary

We spent an amazing week here, my daughter and her husband, together with my son and his partner. We were five people spanning two generations, and we all agreed it was the best holiday ever. We had 3 sepa-rate rooms in different parts of the hotel, so there is no question of us getting lucky with our rooms. The excellent standard was consistent across all rooms, which were spotless with ample supplies of towels and all the toiletries you could want or need, not to men-tion the fully loaded mini-bar, most of which was cov-ered by the all-inclusive.. The location and facilities were far better than we had expected; being in beautifully kept grounds and on a pristine beach. Every detail has been thought of for one’s comfort. We liked the departure lounge which provided facilities, to the same superior standard, for those who had checked out, but had a departing flight

“Superb All Round, Exceptional Staff”

Trip Advisor

“It’s really worth reading the latest notes during the last 21 days on Trip Advisor. Partly perfect; especially in French and English market comments. We can read in between the lines that some of our focus-areas are improving i.e. food quality BV, improvement at the beach service, arrival experience, friendliness etc.”, wrote Haje Thurau, our General Manager

Maritim Mauritius is « likable » on Facebook

This month, “Maritim Hotel Mauritius” gets its profile re-vamped and publicised. Facebook cybernauts can show their appreciation through the ‘like’ option on the Maritim page and by tagging our hotel label in their comments.

This platform enables Past, Current and Future Guests to view, comment, advise, enquire and inform about and over anything they fancy. Picture sharing gives ef-fective visual feedback on the stay of our guests, who use this mode of media, either to express their satis-faction for their enjoyable and memorable stay by up-loading the pictures directly on the page or like some who have tagged pictures from their own albums.

The number of fans are increasing by 25% every week ; one of the reason that explains this impressive as-cension is from the tagging feature, which gives the possibility to the friends’ of our fans to get easy ac-cess to Maritim Hotel Mauritius page. They in turn become fans and incite their own friends to browse on the page too.

Our growing popularity is being monitored by Moi-ra Meo, PR & Communication Manager. « We have reached a record-breaking 93 persons that have com-mented over Maritim Hotel Mauritius and was the search results of 2,245 ‘Facebookers’ in just a week! »

she said enthusiastically. This form of media has a lot of potential.

So, if you aren’t a fan yet, look for us on ‘Maritim Ho-tel Mauritius’ page and ‘Like’ us. It is that easy because, don’t forget, we are now only one click apart...

Steeven Petit-EntertainmentBest Employee (February)

Daneshwar Deena-F&BBest Employee (March)

Jonathan Babet-F&BBest Employee (April)

Danesh Ramdhun-HRBest Employee (May)

Hemant Kumar Poliah - F&BService Star Award (May)

Kavita Kaneeya-Guest CommunicationService Star Award (March)

Sachidhanand Caullychurn-Front OfficeService Star Award (April)

Steeven Petit-Entertainment

Daneshwar Deena-F&B

Jonathan Babet-F&B

Danesh Ramdhun-HR

Employee of the Month

1st place Steeven Petit - Entertainment - February Daneshwar Deena - F&B - MarchJonathan Babet - F&B - AprilDanesh Ramdhun - HR - May

2nd placeRajkumari Narain - Housekeeping - FebruarySchella Merite - Guest Relation - March Ramawat Appa - Housekeeping - AprilDeoraj Beekharee - Maintenance - May

Sharvesh Jeetooa - Maintenance - February 3rd place

Daniella Labutte - Sales - MarchAmit Poonye - Kitchen - AprilOuman Quedoo - F&B - May

New Management ColleaguesNorman Motala - Maintenance ManagerValessa Chan - T&Q Assurance ExecutiveMoïra Meo - PR & Communication Manager

Staff PromotionMay - Daniella Labutte Sales Assistant to Sales ExecutiveJune - Priscilla GovindahSenior Front Office Supervisor to Assistant Front Office Manager

Urvashi Beedessee-HRBest Employee (June)

Sachidhanand Caullychurn-Front OfficeService Star Award (June)

Urvashi Beedessee -HR - June

Raj Jugoo - Housekeeping - June

Jayan Kumar Ramdhany - F&B - June

Urvashi Beedessee-HR Like us on our official page!

late in the day, so you could enjoy the facilities right up to the last minute.We had taken the all inclusive option, which was well worth it with two hungry men on board. My daughter is a Vegan and had no trouble finding food she liked and could eat. The staffs were always willing to whip up something for her if she wanted. There was such an excellent choice of food, that everyone thoroughly enjoyed their meals, whether in the restaurant, on the beach or in the bar.As for the service, it was impeccable. The staff could not do enough for you, and always with a smile. From the cleaning staff to the restaurants and the bar, these gentle calm people were an absolute pleasure to deal with. They were never in your face, but always there when you needed them. Always willing and ready to help. by Glenda of Montreal, Canada

Info: HR Department

Text: Valessa Chan

mation and a photo shooting service. “What turned out to be tricky were the parallel serv-ings amongst the main restaurant and the dinner hosted under the Bedouin tent, setting up of themed coffee breaks, prompt changes in the ‘classroom’ structure in the conference hall. Our team really had to show admirable quality and vivacity of execution. My special thanks go to Iven and his team for showing ever readiness and constant energy in their output.”Ultimately, the effort deployed by Jean Daniel and his team was recognised by the guests. A positive feedback from Mrs L. Appadoo, Head at the Gover-nor’s Office read: “We are very appreciative of your professional approach, your “yes” attitude and your cool-mindedness in times when deadlines seemed impossible to meet. You are what we would qualify as a “force tranquille” keeping an encouraging smile throughout the function. (…) You managed to realize all our requests.”Ever so humbly, Jean Daniel’s response was: “It was a personal achievement and only workable through the common participation of each individual, we realised top-graded service quality delivery. With a team as ours, I can’t wait to start on organising the coming up big event.”

Hospitality expertise on show through team working

The Bel Greater Africa Region encompasses the Afri-can continent as well as the Caribbean DOM-TOM French overseas departments and territories, where the Bel Group is the No. 1 cheese leader. Bel has a strong presence in North Africa with three subsidiar-ies and three plants in Morocco, Egypt and Algeria. The Group depends on the 3,500 employees working at its subsidiaries everyday to help its business develop and expand. The rest of the countries and territories are administered by an export team that relies on Bel’s industrial infrastructures in North Africa and Europe to serve its 45 markets.

The ‘19ème Conférence des Gouverneurs des Banques Centrales des Pays Francophones’ and the ‘12ème Con-férence du Club Bel Afrik’OM’ were held on the 24th and 31st May during a Gala and a Hosted dinner at Maritim respectively. For theses events, the hotel endorsed substantial op-erative effectives for the period from 24th May to the 3rd June, during which 73 pax dwelled in 66 rooms. Jean Daniel Ross, Banqueting Manager, qualified this project as “a Big Challenge” for himself and everyone involved, directly or indirectly to realise it, especial-ly the team members from the Banqueting, Food & Beverage, Housekeeping, Kitchen, Front Office, En-tertainment, Guest relation and Reservation depart-ments.

To this effect, expert coordination and organisational effort had to be constantly provided in order to trigger massive and resourceful logistical, infrastructural and customer service involvement and output. The per-sonnel’s skills and competencies were tested out dur-ing those 11 days. By the utilisation of cooperative and supportive relational networks, they thrived to make things work smoothly and professionally.Efficiency and effectiveness made it possible to sustain: 7 workshops and their accompanying coffee breaks in 3 areas namely the Maritim Hall, Terre Rouge Room and the Arsenal Room; 4 buffet lunches in Belle Vue restaurant and under the ‘Bedouin’ tent on the beach, 2 set menu lunches at La Marée Restaurant; 1 buf-fet dinner in Belle Vue Restaurant, 1 themed dinner (Soirée Blanche) at La Marée and 1 hosted dinner at Chateau Mon Désir; 2 hosted pre-dinner cocktails (open-bar) at the Pool Garden and Ruins of Balacla-va; beach games and boat-house activities; 2 personal sports coach session; 1 strolling band show and 1 live jazz band show; 1 F&B package demonstration with BEL Products, 1 sega show around a bon fire; DJ ani-

Maritim has been playing a decisive role in the devel-opment of Germany’s hotel industry since its found-ing in 1969 and the country’s best known hotel chain now enjoys an international reputation. The compre-hensive portfolio includes centrally located city ho-tels, conveniently located airport hotels, coastal beach resorts, lakeside family hotels, course-adjoining golf hotels and parkland spa hotels.

One of the ingredients for Maritim’s recipe for suc-cess is its emphasis on wining and dining. Depending on which hotel they stay in, guests can enjoy Japanese sushi, Arabian maza, Turkish Gözleme or the culinary excellence of an award-winning Michelin star restau-rant. A perfect start with Maritim means having a sumptuous breakfast buffet.

As a family owned and run company, Maritim under-stands the decisive role each and every employee has to play in its ongoing success. The company invests in itself by investing in its staff - with apprenticeships, advanced vocational training and the workplace in-centives that keep top people with the company long-er. The company’s portfolio has also experienced rapid international expansion in the last decade, backed by Maritim Hotel Travel Services - a full service IATA li-censed travel agency which also provide holidaymak-ers and businesspeople with competitive flight prices, airport transfers and hire cars.

Maritim established HMS International Hotel GmbH, a company that focuses on acquiring management contracts for hotels overseas. The list of destinations abroad now flying the Maritim flags includes Egypt, China and Turkey. HMS ensures the transformation of new hotels goes far beyond branding measures. Staffs undergo intensive vocational schooling and ad-vanced training, operational procedures are evaluated and modified where necessary, menus are scrutinised and marketing avenues explored.

A little bit of history

Jean Daniel Ross and guests

Maritim’s portfolio expansion also consists of creat-ing new hotels. The company’s architectural and en-gineering firm, Reinhardt & Sander. One of the main advantages for Maritim of being able to draw on this valuable resource ‘in-house’ is speed and cost. Con-struction of the 410 room luxury congress hotel in Bonn for example, earned a place in the Guinness Book of Records.

In this fast paced age, while globalisation opens the door to whole new worlds of possibility, it is still the intelligent, thought-through strategies combined with vision that stand the test of time. Maritim’s ongoing success throughout the last four decades is proof that ‘accommodation and meetings under one roof ’ is a winning concept.

In line with Maritim’s strategic analysis of develop-ing markets, the company is pushing full steam ahead with its international expansion plans. Maritim con-tinues to plan with innovation, creativity and inex-haustible drive.

The future can begin - Maritim is ready!

Maritim Hotel Wuerzburg

Maritim Hotel Frankfurt

Text: Valessa Chan Info : www.maritim.com

Beyond our coastal reefs…

Environmental Conservation AwardThe Egyptian Maritim Jolie Ville Golf & Resort in Sharm El Sheikh has just received certification from Moody In-ternational for its environmental management system in accordance with the ISO 14001 standard.

To receive this internationally accredited ISO 14001 certificate, companies must provide proof of a struc-tured environmental management system verified by an external agency. In countries such as Egypt, in particular, careful han-dling of natural resources is of paramount importance and it is a particularly noteworthy achievement of Maritim Jolie Ville Golf & Resort to have been award-ed an ISO 14001 certificate. “This can only be achieved when all employees believe in the importance of envi-ronmental conservation and when, as a team, all pull in the same direction,” enthuses General Manager Mootaz Soliman, who is proud of this accolade.

The modern five-star hotel complex in Sharm El Sheikh, which has been part of the Maritim portfo-lio since 2007, has 418 rooms and suites, a luxurious wellness & spa centre and its own golf course. The ho-tel has received numerous rewards in recent years: Af-rica’s leading golf resort (2011), Egypt’s leading con-ference hotel (2011 and 2010) and Egypt’s leading golf resort (2009 and 2010). In addition, the Maritim Jolie Ville Golf & Resort has also been awarded ISO 9001 certification for its quality-management system.

Hints & TipsRemove carpet stains

You dropped a great dish of sauce on the carpet! Do not take the time to worry anymore. Take those 5 easy steps and Act Quickly!

Step 1: Scrape solids. If you dropped something that was solid, scratch as much as you can, taking care not to continue rubbing something on the carpet to remove carpet stains.

Step 2: Blot liquids. The operational here is to absorb the liquid, and nev-er rub or try to erase it.To blot the liquid, just take a piece of white paper towel or clean cloth and place it directly on the stain and that’s how you can remove carpet stains. Take the paper towel spot after a few seconds, and replace it with a new one. Repeat the process until the excess liquid is absorbed as possible.

Step 3: Use water. For tougher stains, you must use water to remove carpet stains. Apply water on the cloth, wring it until it does not drip and blot the stain that you did for the previous step.

Step 4: Use carpet stain remover. If the water does not cut it, you might want to try specially formulated carpet stain cleaner. Treat the stain and then soak it, rinse with water and repeat until most of the stain is removed. If you do not have a stain remover, you could do a combination of two drops of dishwashing liquid in a cup of water.Another way to make your own stain remover is to combine one part white vinegar with two parts of cold water in a spray bottle. Spray this solution on the stain and blot as described above and you can re-move carpet stains. Another alternative is to use soda to treat white spot.

Step 5: Dry the stain. After treating the stain with water, soda or carpet cleaning, make sure you use dry paper towels fresh. Remember, the key is there to act fast to remove car-pet stains! Good luck!

Quick Crossword No.01 Sudoku No.01

Solutions in next edition

Potatoes Salad

Prep Time: 20 minutes Cook Time: 30 minutesTotal Time: 50 minutes

Ingredients:6 medium russet potatoes, peeled, quartered3 green onions, white parts only, minced1 cup mayonnaise2 tablespoons cider vinegar1 tablespoon mustard1 1/2 teaspoons salt1/4 teaspoon cayenne1/2 teaspoon sugar3 eggs, hard-boiled, chopped1 cup celery, diced

Preparation:1. Boil potatoes in salted water until just tender, drain well, and let cool to room temperature. Cut into 1-inch pieces and add to a large bowl.2. In a smaller bowl mix all the other ingredients, except the eggs and celery. Add to the potatoes, add the eggs and celery, and combine with a spatula until everything is mixed. Chill in the refrigerator for at least one hour before serving.

Text: Valessa Chan

Text: Valessa Chan

Text: Eric Poutot

Welfare is the provision of a minimal level of wellbeing and social support for all. A new committee has seen light on June 21st, reuniting at least one representative from each department, whom are known as, ‘Welfare Ambassadors’. The duties of the ambassador are basically to facilitate communication, promote and organise activities to improve and innovate welfare amenities for the hotel staff. The team has shown enthusiastic and efficient input and is being led by Iven, Sports and Entertainment manager, Priya Deonarain, HR Executive and Valessa Chan, Training and Quality Assurance Executive.

The ambassadors for this committee are:

Welfare Committee

For the proper management of in-coming activities each of them has been assigned with specific duties:

Amongst the list of proposed activities, the first set of projects which are being tackled by the Committee concerns the Team Building, Staff Canteen facilities and sensitisation programme, Staff washrooms maintenance, Indoor activities, Communica-tion and Information conveniences, monthly staff birthday party, monthly staff award ceremony.In the pipeline, coming up projects will also be addressed, relat-ing to Outdoor, Social, Sports and Health activities.

Welfare Committee Meeting

Text: Valessa Chan

Suggest your own corner in the next edition: Featured articles such as hints and tips, jokes, etc…Contact: Valessa Chan, Maritim Training Centre